Ciabatta & Artisan Bread Production Line
From industrial bakery equipment to complete automated bakery lines
T-Shine ciabatta & artisan bread production line integrates key components such as tunnel ovens, spiral cooling towers, and shovel-type depanning machines into a seamless system. It utilizes automatic temperature and humidity control to guarantee consistent, high-quality output. The forming machine allows for flexible adjustment of bread shape and weight to meet production requirements, while the baking oven employs a combination of hot-air circulation and steam injection to ensure perfect texture and quality. Designed for high automation, this bread production line significantly reduces labor costs, boosts production efficiency, and ensures product uniformity, making it an ideal solution for large-scale industrial baking operations.
Features
- Flexible configuration supporting fully automatic or semi-automatic proofing, with an output of 1 to 5 tons per hour to match your production needs
- Features an optimized oven burner system with PID-controlled proportional flame adjustment for stable temperature and humidity, producing a crispy crust and soft inside ciabatta and artisan breads
- Enables rapid line switching to produce multiple bread varieties on a single line
Process Flow
Main Components
Specifications
| Product Name | Ciabatta & Artisan Bread Production Line |
| Baking Time | 18 ± 2 minutes (customizable) |
| Proofing Time | 70 minutes |
| Cooling Time | 60–90 minutes (spiral cooling) |
| Freezing Time | 70–100 minutes (depending on film-wrapping requirements) |
| Hourly Output (100 g pieces) | 9,000 pcs |
| Hourly Output (35 g pieces) | 21,000 pcs |
| Oven Inner Width | 2,650 mm (single section) |
| Effective Baking Length | 26 m |
| Overall Oven Dimensions (L×W×H) | 29×3.7×2.8 m |
| Conveyor Belt Width | 880 mm |
| Max Dough Width | ≤ 600 mm |
| Power | 42 kW |
| Heating Type | Hot-air circulation |